Step 1 Meat:
Clean the tenderloin until lean (fat-free), cut it into three medallions of 3 ounces each, and add sea salt and fresh pepper to taste.
Heat the pan, add sunflower oil, then sear the medallions for one and a half minutes each side, and reserve.
Step 2 Mashed potatoes:
In a hot pan, pour some sunflower oil and sauté the mushrooms cut into quarters, then add butter, white wine, minced coriander stems, and finally add the potatoes, cooked and mashed. Correct flavor and set aside until assembly.
Step 3 Sauce:
In a pan over low heat, add sugar and apple cider vinegar and reduce this mixture until the vinegar’s acidity has reduced, then add the berries and blackcurrant liqueur and continue reducing. Add cold butter and stir in circular motions, pressing the butter against the pan. Finally, add the previously seared meat and cook everything together for two minutes.
Step 4 Assembly:
Put some mashed potatoes in the center of a round plate, then arrange three medallions on top, cover with berry sauce, and done.
